In a large heavy-based saucepan, add the shallots, chilli, garlic and ginger and cook on a medium heat for 5 minutes, stirring frequently.

2

In a small frying pan, add the peppercorns, coriander seeds and cardamom pods. Lightly toast, then and add to the saucepan.

3

Add the cinnamon powder and salt, and stir well. Then add the vinegar and sugar, and stir constantly until dissolved. Add your diced mangoes and bring the mixture to the boil for 25 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney is thick.

4

Serve or pour the hot chutney into sterilized jars, seal, label and store. Once opened, the chutney will keep for 4 weeks in the fridge.

Directions

In a large heavy-based saucepan, add the shallots, chilli, garlic and ginger and cook on a medium heat for 5 minutes, stirring frequently.

2

In a small frying pan, add the peppercorns, coriander seeds and cardamom pods. Lightly toast, then and add to the saucepan.

3

Add the cinnamon powder and salt, and stir well. Then add the vinegar and sugar, and stir constantly until dissolved. Add your diced mangoes and bring the mixture to the boil for 25 minutes, stirring occasionally, until most of the liquid has evaporated and the chutney is thick.

4

Serve or pour the hot chutney into sterilized jars, seal, label and store. Once opened, the chutney will keep for 4 weeks in the fridge.